Beer and Chilli Battered Fish n Chips

This is my favourite recipe for beer battered fish n chips, it’s totally up to you which beer you use but I find the fizzier, yeastier ones give a better texture to the batter, the trick is to have the beer really cold too.

I like to fry my fish then let it stand while finishing the chips but you can always do it the other way round if you are worried about the fish going soggy.

3 comments on “Beer and Chilli Battered Fish n Chips”

That looks GREAT. What’s with the chilli in the batter though?! I’ve never been to the chip shop and had chilli in it?! 😉 Have you experimented with different beers to see what difference they make to the batter – so using a gueuze, a stout, a pale ale? Be interesting to see if it makes much difference.

you know what i’m like with chilli….and it adds a bit of extra depth, i did one with curry spices and coconut in the other week (see my other blog)

I made it last night with Estrella Dammn (http://twitpic.com/3fniaj) it was great, i left the egg out and added a bit more beer. The beer had been in the freezer for a couple of hours to chill it right down,.

So far i’ve made batter with leffe blonde, leffe brune, john smiths, john smiths winners tipple, guinness, boddingtons, hambleton bitter and a couple of others, i quite fancy making it with a lambic to see what happens. I had an idea for doing it with kriek and cherrys so watch this space.

I’ve also made batter with punk ipa but that was for on prawns…also had chilli in was fab.